This is the recipe we always use, except we use equal amounts of chili sauce and grape jelly, and they are fantastic. I can't imagine using three times more chili sauce than jelly. Also, for all you people who use frozen meatballs - you don't know what you're missing. Frozen meatballs have a coating on them to help preserve them, and the sauce doesn't really penetrate them like it would a homemade meatball.

I made this exactly according to the recipe directions, and it wouldn't set up. It's the consistency of very thick ice cream topping, which is probably what I'm going to have to use it for. I'll have to try one of the other recipes on here.